Camembert Round 125g (single)

Key Characteristics

• Origin: Camembert, Normandy, France, developed in the late 18th century.
• Milk: Traditionally made from raw, partially skimmed cow’s milk (PDO version uses specific Normandy cows).
• Rind: A soft, white, powdery rind from Penicillium camemberti, edible and integral to its flavor and texture.
• Texture: Starts firm and crumbly when fresh, becoming smooth, soft, and even runny as it ripens.
• Flavor: Rich, buttery, sweet, with earthy, mushroomy, and sometimes tangy or barnyard notes, deepening as it ages.
• Size: Typically small, round wheels, sold in thin wooden boxes. 

• Serve: At room temperature (take out of fridge 30+ mins before) for best flavor and creaminess.
• Pairings: Baguettes, figs, nuts, honey, chutneys, light red wines (like Pinot Noir), or Normandy cider.
• Cooking: Excellent baked as a warm, gooey dip for various accompaniments.